Buckwheat Pancakes Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Milk3⁄4 Pint (425 Milliliter)
 Egg1 Large
 Salt1 Pinch
 Buckwheat flour3 Ounce (75 Gram)
 Whole wheat flour3 Ounce (75 Gram)
 Oil1 Tablespoon

Nutrition Facts

Serving size

Calories 248 Calories from Fat 80

% Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2.8 g13.8%

Trans Fat 0 g

Cholesterol 61.9 mg

Sodium 120.8 mg5%

Total Carbohydrates 35 g11.8%

Dietary Fiber 4.7 g18.9%

Sugars 5.5 g

Protein 10 g20.1%

Vitamin A 3.1% Vitamin C

Calcium 12.4% Iron 10.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. For making a liquidizer- Into a bowl, add flours and salt making a well in centre and drop in egg.
MAKING
2. Whisk in the milk, slowly incorporating flour thereafter beating thoroughly.
3. Or else in case you have a liquidizer add in milk, eggs and salt and switch on for 15 seconds.
4. Thereafter add flours and switch on again for 30 seconds.
5. Heating a frying pan and lightly grease it.
6. Make thin pancakes by adding in a little mixture swirling it around.
7. Let it cook till browning a little underneath and drying on top.
8. Cook other side by tossing or flipping them over.
FINALIZING
9. When done, on to a cold plate flip so that they cool quickly which prevents them from becoming leathery.
10. On a plate stack the pancakes when cold, layered with greaseproof paper.
11. It is delicious as a sweet with soured cream and maple syrup.
12. In Brittany they are often filled with ham, eggs and onions.
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